Sakes
Sake can vary widely in flavour, aroma, and style, influenced by factors such as the rice variety used, the water source, the brewing process, and whether the sake is pasteurised or aged. It is often enjoyed in various temperatures and can range from sweet to dry.
Mizutoriki Junmai Daiginjo Sakaguranohana
Fragrant aroma and soft and mild taste. It pairs well with creamy food using herbs like thyme, oregano, basil and cheese cake. It is recommended to drink chilled or on the rocks. This fragrance pairs well with fat meat, scallop, crab, butter sautéed seafood and oyster gratin.
Characteristics:
Category: Junmai Daiginjo
Toji (Head Brewer): Hajime Suzuki
Type: Light
Rice: Kuranohana 44％
SMV (Sake Meter Value): 0
Acidity: 2.1
Aminoacidity: 1.5
Alcohol: 16.4%
Tasting: Semi-sweet
Serving Temperature: Chilled
Serving Recommendation : Can be served as an aperitif.
Alcohol (%) : 16.5
Volume (ml) : 720
Miyoshikiku Junmai Ginjo KIT CAT
Junmai Ginjo with an impressive cat label that uses Tokushima yeast. The sake rice is from Tokushima Prefecture. Made entirely with Yamada Nishiki sake rice. This is a fruity and light taste sake that anyone can enjoy.
Ingredients: Tokushima Prefecture Yamadanishiki Rice 100%
Rice Polishing Ratio: 60%
ABV: 15.2%
SMV: (sake meter value) 0
Amino: (acid/acidity) 1.3/2.1
Volume: (ml) 720
Niyodogawa CEL24 Junmai Daiginjo 40%
Using CEL24, the yeast which was developed in Kochi prefecture. It has the floral aroma of delicious apple, sweet and rich taste. It's sweet sake but has a clear finish so it goes well with any kind of food from meat, fish dishes and sweets. All-round sake.
Ingredients: Ginnno Yume
Rice Polishing Ratio: 40%
ABV: 15%
SMV: (sake meter value) -16
Amino: (acid/acidity) 1.8/2.5
Volume: (ml) 720
Yuzu sake from seedlings
Yuzu from Kochi Prefecture is squeezed with its skin on, giving it a rich aroma and rich taste. Instead of using the "grafted cultivation" that is widely used for regular yuzu, we use "misho yuzu," one of the few rare varieties from Kochi Prefecture that has been grown from seed to adult over nearly 20 years.
Ingredients: Sake, Mishono Yuzu juice, saccaride
ABV: 16%
SMV: (sake meter value) -7.5%
Amino: (acid/acidity) 1.4/1.5
Volume: (ml) 500
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